Recipe: lamb sliders

Recipe: lamb sliders

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Lamb mince is the star of this easy recipe that’s perfect for entertaining.


LAMB mince is the star of this easy recipe that’s perfect for entertaining or lunch with the grandies.


  • 500g lamb mince
  • 1 onion, grated
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • ¼ cup flat leaf parsley, finely chopped
  • 1 egg
  • 8 small buns
  • Mesclun mix (or other leafy greens of your choice)

Charred tomato relish

  • 4 roma tomatoes, cut into wedges
  • ¼ tsp paprika
  • 1 tsp pomegranate molasses

Cucumber and mint salsa

  • 1 Lebanese cucumber, diced
  • 1 tbsp mint, finely chopped
  • juice of 1 lime
  • 1 red chilli, de-seeded and finely chopped

Red pepper mayo

  • ¼ cup bottled charred red peppers
  • ½ cup good quality mayonaise
  • 2 tsp harissa sauce


To make the lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.

To make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper.

To make salsa, combine all ingredients in a small bowl and season.

To make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.

To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.

Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of the relish and salsa in shot glasses or small glasses.


• When forming your patties make sure to use a light touch and don’t compact them too much – you’re aiming for a loosely formed shape that holds together but isn’t too compressed.

• To avoid overcrowding it is best to cook your mince in batches of 250g, otherwise your mince will start to stew!

​Recipe courtesy of Australian Lamb